Flut Espumante Recipe
Make Flut Espumante Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sparkling Cocktail Base
Syrup & Flavoring
Garnish
Ice & Tools
Method
Sparkling Cocktail Base
- 1
Combine spirits and citrus
Add gin, elderflower liqueur, fresh lemon juice, and simple syrup to a cocktail shaker.
- 2
Add ice and bitters
Fill the shaker with ice (about 1 cup) and add 2 dashes of orange bitters.
- 3
Shake vigorously for 10–12 seconds until well chilled (do not over-dilute).
- 4
Fine-strain the chilled mixture into a chilled champagne flute, filling it about one-third full (roughly 1.5–2 oz).
- 5
Carefully top the glass with 4 oz of dry sparkling wine poured slowly down the side to preserve bubbles. Do not stir after adding the sparkling wine—gently coax it to integrate so it forms a light, frothy head.
Garnish
- 6
Express a lemon twist over the top of the flute by holding the twist skin side down and giving it a quick squeeze to release oils, then rub the rim with the peel and drop it into the drink.
- 7
If using, float an edible flower on top for an elegant finishing touch.
Serve & Notes
- 8
Serve immediately while the sparkling wine is lively. Enjoy as a celebratory aperitif.
- 9
Variations: swap gin for vodka for a cleaner profile, or replace elderflower liqueur with lavender syrup (use 0.25 oz) for a different floral note.